1/2 cup brown sugar, packed
1 cup pecans, finely chopped
1 TBSP cinnamon
2 cups all-purpose flour (I substituted cake flour according to directions on the box and I also used King Arthur’s white wheat flour in the cakes I made.)
3.4 oz package instant vanilla pudding mix
3.4 oz package instant butterscotch pudding mix
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 cup water
3/4 cup oil (I use canola oil but also substituted apple sauce in one of the coffee cakes I made.)
1 tsp. vanilla extract
4 eggs (you can use egg replacement or egg whites)
Combine remaining ingredients in a large bowl; beat for 2 minutes with an electric mixer on medium speed.
Pour a little less than half the batter into a greased 13″ x 9″ baking pan; sprinkle with half the brown sugar mixture. Pour remaining batter on top; sprinkle with remaining brown sugar mixture.
Watching The Pioneer Woman shows from the Food Network on our DVR while I cook makes me feel like I have company to visit with in the kitchen.